Bacalhau com Natas (Codfish with Cream)
A hearty and delicious creamy codfish and potato dish. Perfect for cold nights.
Ingredients
- 400 grams (or 14 oz.) Soaked (dried) Codfish Fillets
- 6 dl (or 2 1/4 cups) Milk
- 1 whole White Onion
- 2 cloves Garlic
- 1/3 dl (or 2 tbsp) Flour
- 1 cl (or 1/2 tablespoon) Olive Oil
- 1 kg (or 2.2 lbs) Potatoes
- to taste Grated Cheese
- to taste Nutmeg
- 2 dl (or 1/2 cup) Cream
- to taste Salt & Pepper
Instructions
- Boil the codfish in milk.
- Finely slice the onion and the garlic and sauté in olive oil until soft and transparent.
- Drain the cod, remove the skins and spines, cut it into slivers and add to the onion.
- Let it stew slowly. Sprinkle with the flour, stir, and drizzle with the codfish cooking milk that has been previously strained.
- Let thicken, stirring occasionally.
- Peel and cut the potatoes into cubes and fry in a little hot oil, so that the potatoes look more like cooked than fried potatoes.
- Drain the potatoes and add them to the cod. Season with salt, pepper, and nutmeg.
- Place in a baking dish and spread the cream on top and sprinkle with grated cheese.
- Bake in a preheated oven for about 15 to 20 minutes until it is well au gratin.
Notes
Serve the dish very hot with a mixed salad on the side. Traditionally, you'll find a simple salad of mixed lettuce and fresh tomato.